Chocolate Chip Irish Cream Pound Cake from Food.com: I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!
nutella mudslides | 1 tablespoon Nutella 2 ounces half-and-half 2 ounces Frangelico liqueur 2 ounces Baileys Irish cream Ice | Fill a glass with ice cubes. Stir together the Nutella and half-and-half for about a minute or until the Nutella is dissolved. Add Nutella/half-and-half mixture to an ice-filled cocktail shaker. Pour in the Frangelico and Baileys. Shake for about 10 seconds and pour into the glass with ice cubes and serve with a straw.